Redcurrant & raspberry jelly
Published by Julia Arman le 27 mai, 2016 - 10:22
A real delight of red fruits, not very sweet and almost raw.
Ingredients
- 250g raspberries
- 750g redcurrants
- 250g organic whole sugar
- 1/2 lemon
Tools
- juice cone
- graduated tip
Recipe
- Wash and seed the redcurrants (by hand or with a fork). Do not rinse the raspberries, as you will soak them with water.
- Remove the flesh from 1/2 lemon.
- Insert the raspberries into the extractor equipped with the juice cone and the graduated tip set to 2. Place the sieve on the juice container, in order to collect some of the seeds that have filtered through.
- Insert the redcurrants in the same way, seeding them above the hopper by hand or with a fork.
- Pour these two coulis into a saucepan and mix them. Add 250g of sugar and the agar-agar. Heat until boiling, stirring regularly with a wooden spoon.
- Lower the heat and keep boiling for 2 minutes.
- Pot while boiling.
How to serve at the table
Spread on bread, crackers, or pancakes. Filling for pastries and pancakes Incorporate into yogurt or fromage blanc, or into a smoothie.
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